Ingredients with Measurements:
- 4 slices of sourdough bread
- 4 oz. Prosciutto di Carpegna
- 4 oz. fresh mozzarella cheese
- 2 tbsp. pesto sauce
- 2 tbsp. butter
Special equipment needed:
- Panini press or grill pan
Step-by-step instructions:
1. Preheat the panini press or grill pan to medium-high heat.
2. Slice the mozzarella cheese into thin pieces.
3. Spread the pesto sauce evenly on one side of each slice of sourdough bread.
4. Layer the Prosciutto di Carpegna and mozzarella cheese on two slices of bread.
5. Top each sandwich with the remaining slices of bread, pesto side down.
6. Spread butter on the outside of each sandwich.
7. Place the sandwiches on the panini press or grill pan and cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
8. Remove the sandwiches from the heat and let them cool for a minute.
9. Cut the sandwiches in half and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 8 minutes
Temperature:
Medium-high heat
Serving size:
2 sandwiches
Nutritional information:
Calories: 540
Fat: 32g
Saturated Fat: 16g
Cholesterol: 95mg
Sodium: 1420mg
Carbohydrates: 35g
Fiber: 2g
Sugar: 2g
Protein: 28g
Substitutions for ingredients:
- Sourdough bread can be substituted with any other type of bread.
- Prosciutto di Carpegna can be substituted with any other type of prosciutto or ham.
- Fresh mozzarella cheese can be substituted with any other type of cheese.
Variations:
- Add sliced tomatoes or roasted red peppers for extra flavor.
- Substitute the pesto sauce with mustard or mayonnaise.
- Use different types of bread or cheese for a different flavor.
Tips and tricks:
- Make sure the butter is spread evenly on the outside of the bread to ensure even browning.
- If using a grill pan, use a heavy object to press down on the sandwich to create grill marks.
- Let the sandwich cool for a minute before cutting to prevent the cheese from oozing out.
Storage instructions:
- This sandwich is best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the sandwich in a toaster oven or oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the sandwich on a wooden cutting board or a plate.
- Cut the sandwich into smaller pieces for a party or gathering.
- Garnish with fresh herbs or a drizzle of balsamic glaze.
Garnishes:
- Fresh herbs such as basil or parsley.
- Balsamic glaze or vinegar.
- Sliced tomatoes or roasted red peppers.
Pairings:
- Serve with a side salad or soup for a complete meal.
- Pair with a glass of red wine or a cold beer.
Suggested side dishes:
- Caesar salad
- Tomato soup
- Roasted vegetables
Troubleshooting advice:
- If the bread is burning before the cheese is melted, reduce the heat or cook for a shorter amount of time.
- If the cheese is not melting, cover the panini press or grill pan with a lid to trap the heat.
Food safety advice:
- Make sure the Prosciutto di Carpegna is cooked to an internal temperature of 165°F to prevent any foodborne illnesses.
Food history:
- Prosciutto di Carpegna is a type of Italian cured ham that has been produced in the Carpegna region of Italy for over 500 years.
Flavor profiles:
- The Prosciutto di Carpegna adds a salty and savory flavor to the sandwich, while the mozzarella cheese adds a creamy and mild flavor. The pesto sauce adds a fresh and herbaceous flavor.
Serving suggestions:
- Serve the sandwich as a quick and easy lunch or dinner option.
- Serve as a party appetizer or snack.
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Region: Italian